Ricotta Almond Pie is a nice departure from the traditional all-American Cheesecake!
It’s light and ethereal, with a wonderful almond crust and scented with lemon peel. I just made Ricotta Almond Pie for a fundraiser demo and watched it disappear with great pleasure!
- 1/2 cup almonds
- 1/4 cup brown sugar
- Dash salt
- 2 cups flour (any flour, including Gluten-free)
- 1 tablespoon vanilla
- 1/3 cup cold unsalted butter, cut in pieces
- 2 tbsp very cold water, or a little more if needed.
- 3 cups ricotta, full fat
- 4 eggs
- 1 cup sugar
- 2 tablespoons brandy or rum
- 2 tbsp lemon zest
Preheat oven to 350 degrees.
Make the crust: finely grind the almonds with the sugar. Add the salt, flour, vanilla and butter and pulse just until the mixture resembles coarse meal. Add the water and mix just until the dough comes together. Working quickly, spread into an 11inch springform pie plate, coming up the sides.
Whisk all the filling ingredients together. Pour into the pie crust. Bake about 40 minutes, or until set.